part of bottom third only, sliced
2.5-cm (1-in) fresh galangal root, peeled and sliced
10 cloves garlic
12-mm (½-in) fresh ginger, peeled and sliced
12 red finger-length chillies, deseeded
1 tablespoon dried prawns, dry-roasted
1 tablespoon oil
2 teaspoons shaved palm sugar or dark brown sugar
4 tablespoons water
1 kaffir lime leaf, cut into thin strips
½ teaspoon salt, or to taste
1 Grind the lemongrass, galangal, garlic, ginger and chillies in a food processor or mortar until fine. Add the dried prawns and grind to a smooth paste.
2 Heat the oil in a frying pan and stir-fry the paste over medium heat until fragrant, 2–3 minutes. Stir in the other ingredients, except the salt, and simmer uncovered for 3–5 minutes, stirring constantly until the mixture thickens.
3 Season with salt to taste and remove from the heat, cool and store refrigerated in a sealed jar.
Makes 1 cup
Preparation time: 30 mins
Cooking time: 10 mins
Sambal Oelek Chilli Paste
The action of grinding a chilli paste is “oelek” or “ulek” in Malay. Commercial brands like the Indonesian ABC brand are good, but this sauce is so simple to make that you should try it. Remember to bring it to boiling point, then allow to cool before storing.
1 onion, sliced
5 cloves garlic
2.5-cm (1-in) fresh ginger, peeled and thinly sliced
12 red finger-length chillies, deseeded
2 tablespoons oil
1 teaspoon shaved palm sugar or dark brown sugar
⅜ cup (100 ml) vinegar
¼ teaspoon salt, to taste
1 Grind the onion, garlic, ginger and chillies in a food processor or mortar to a smooth paste.
2 Heat the oil in a frying pan and stir-fry the paste over medium heat until fragrant, 3–5 minutes. Season with the sugar, vinegar and salt.
3 Remove from the heat and cool, then store refrigerated in a sealed jar for up to 2 months.
Makes 1 cup
Preparation time: 10 mins
Cooking time: 5 mins
Aromatic Nonya Spice Paste
This curry paste is the classic Nonya standby. Use it as base for many Nonya curries and laksa dishes. Double the quantity as a timesaving exercise and use it as a stir-fry starter for vegetables and soups instead of starting with chopped garlic and onions.
1 medium onion, chopped
2 stalks lemongrass, tender inner part of bottom third only, thinly sliced
10 red finger-length chillies, halved and deseeded
1 tablespoon dried prawns
2 candlenuts or macadamia nuts
2 tablespoons oil
1 tablespoon fresh lime juice
2 teaspoons shaved palm sugar or dark brown sugar
2 tablespoons water
½ teaspoon salt or fish sauce, to taste
1 Grind the onion, lemongrass, chillies, dried prawns and candlenuts or macadamia nuts in a food processor or mortar until smooth.
2 Heat the oil in a wok and stir-fry the paste over medium heat until fragrant, 1–2 minutes.
3 Add the lime juice, sugar and water, mix well and bring to a boil, then simmer uncovered, stirring, for 2–3 minutes until the mixture thickens. Season with salt to taste and remove from the heat. Cool and store refrigerated in a sealed jar.
Makes 1 cup
Preparation time: 45 mins
Cooking time: 5 mins
Chilli Sambal
This is a favourite recipe that can be made up and heated for use later and will make a great Christmas gift when bottled.
2 tablespoons oil
4 cloves garlic, crushed
1 medium onion, chopped
1½ tablespoons Sambal Oelek Chilli Paste (page 7) or other sweet chilli paste
60 g (½cup) dried prawns, rinsed and dryroasted
1 tablespoon tamarind pulp, mashed with ¼ cup (60 ml) water, strained to obtain the juice
50 g (¼ cup) dark brown sugar or shaved palm sugar
1 tablespoon fish sauce
Salt, to taste
1 Heat the oil in a frying pan and stir-fry the garlic, onion and Sambal Oelek Chilli Paste over medium heat until fragrant, 1–2 minutes.
2 Add the rest of the ingredients, except the salt, and stir-fry until the volume reduces to half, 3–5 minutes. Season with salt to taste and remove from the heat. Cool and store refrigerated in a sealed jar.
Makes 1 cup
Preparation time: 20 mins
Cooking time: 10 mins
Fish Curry Powder
The difference between a fish and a meat curry powder is a couple of spices that add sourness and aroma to the fish curries. You may choose a commercial blend or make your own using a little less or more fenugreek seeds, mustard and some lime juice to hold the powder together.
3 tablespoons coriander seeds
1 teaspoon cumin seeds
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